This is a great macaron starter recipe. Once you have become a bit more confident in your macaron-ness, why not try some other flavours?
Try adding a bit of lime to your strawberry mix, or maybe try blueberry and apple? You can change the colour of the macaron to match the taste – or use a completely opposite colour to really confuse people!
- 2 egg whites
- 150g caster sugar
- 120g ground almonds
- 120g icing sugar
- Red food colouring (optional)
- 150ml whipping cream
- 2 tablespoons strawberry jam
Before making the mix, you need to prep! Line two baking trays (preferably flat) with baking paper and draw out twelve circles in total of four centimetres in diameter. Leave a good five centimetres between each circle.
Turn over the baking paper so the drawn out circles are facing down but still visible. Stick the baking paper down with sellotape, so that the paper is as flat as possible.
For the mix, whisk the egg whites until stiff – use an electric whisk if possible, otherwise you will be there forever!
Add in the caster sugar a bit at a time and keep whisking. Once it is all added, chuck in the almonds, icing sugar and food colouring and fold in with a spoon.
Next, either use a piping bag or two small spoons to fill the drawn out circles with the egg mixture. Try to make your circles as neat as possible and don’t be tempted to “top up” the portions with left over mixture, as they will overspill and fuse together!
Leave the macarons to stand for about half an hour (this will give them a crisp finish and gives you time to wash up!). While you are washing up / standing around, preheat the oven to 150 degrees (130 for a fan oven).
Bake for twenty-five minutes, then leave to cool on a wire rack, but still on the baking trays. After another half an hour or so you can take them off the baking tray and carefully place on the wire rack to cool further.
To make the filling, whip the cream until stiff and then stir in the jam. Sandwich two of your macaroons together (facing away from each other) with the mixture; try and match similar sized macarons to make it neater!
Serve with a dust of icing sugar and enjoy… Congratulations, you have just made macaroons!